It is suspected that the origin of kimchi may be the Chinese pickles. The pickles were brought into Korea and were modified to form several types of Kimchi of common raw materials to suit the taste of Koreans during the Shilla (A. D. 654 -935) and Korea (A. D. 918 - 1392) dynasties. Until the Korea dynasty, the main vegetable used to make kimchi was radish. Records also show that in addition to radish, cucumber, eggplant and green onion were used to make pickled vegetables at that time. Whole-cabbage kimchi and other kimchi prepared with hot red pepper became popular after the middle of the Rhee dynasty (A. D. 1392 - 1910). Peppers were imported to Korea in the early part of the 17th century, and the first record of it being used as an ingredient of kimchi was made in 1766.